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Mafaldine alla Melanzane


Serves 4
1large eggplant, cubed
116 oz Pastene Organic Italian Mafaldine
2 TbspPastene Minced Garlic
1 (10 oz) canPastene Small Whole Cherry Tomatoes, drained
2 TbspPastene Extra Virgin Olive Oil or Pastene Garlic Oil
5-7fresh basil leaves, plus more to garnish
salt and pepper to taste
Pastene Pure Olive Oil, for frying
Pastene Grated Parmesan Cheese, for serving


Prep time: 15 minutes

Cook time: 20-25 minutes

  • Rinse eggplant and pat dry. Sprinkle with salt and let stand for 10 minutes.
  • Heat olive oil in a skillet over medium heat. Cook garlic until soft but not brown. Add tomatoes, basil, salt and pepper to taste. Simmer for 12-15 minutes.
  • Cook pasta in a large pot of heavily salted boiling water until al dente. Set aside.
  • Heat a thin layer of olive oil in a second skillet over medium-high heat. Fry eggplant cubes until brown and crisp on sides, adding more oil if necessary.
  • Combine tomato-basil sauce with eggplant and pasta. Sprinkle with parmesan, add basil for garnish and serve immediately.

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